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Keto Coconut Cream Pie
{Low Carb, Ketogenic, THM:S, Sugar Free}

The perfect low carb pie for any holiday, Keto Coconut Cream Pie is a classic made sugar free, grain free, gluten free and sugar free!

This recipe is part of my Keto Easter Recipes roundup. Click HERE to view all of the recipes.

Here's what you'll need….

For The Crust:
1 ⅓ cup Almond Flour
2 tsp Coconut Flour
2 tsp. Water
⅛ cup Lakanto Granulated Sweetener
1 tsp. Vanilla

For The Filling:
1.5 cup Coconut Milk
1.5 cups Macadamia or Almond Milk
2 whole eggs
5 Egg Yolks
1/2 cup Lakanto Powdered Sweetener
1 tsp. Xanthan Gum
1 T Butter
1/4 tsp. Sea Salt
1 cup Unsweetened Coconut Flakes

Directions
Prepare pie crust. Combine all ingredients, press into the bottom of a pie pan greased with coconut oil cooking spray. Bake at 350 for 8-10 minutes until it just starts to brown.
Remove from the oven and set aside.
Make the custard: Start heating the macadamia (or almond) milk in a large saucepan over medium-low heat. In a separate bowl, mix together the eggs and egg yolks.
Whisking constantly, slowly add the eggs to the saucepan of milk.
Heat, stirring constantly, until the mixture coats the back of a spoon.
Add in the sweetener and xanthan gum, cooking for an additional minute.
Remove from the heat and add in the butter, coconut flakes, vanilla, and salt, then pour into the prepare pie crust.
Cover with plastic wrap and refrigerate until set, about 1 hour. Spread whipped cream over the top and garnish with extra coconut flakes, if desired.

You May Also Enjoy:
3-Ingredient Keto Fudge
Keto Peanut Butter Blossoms
The Best Keto Yellow Cake
Chewy Keto Chocolate Chip Cookies with Sea Salt
Blueberries & Cream Mug Cake
Keto Cannoli Pie

Yield: 12 servings

Keto Coconut Cream Pie

Name: Keto Coconut Cream Pie
Prep time: 15 min
Cook time: 20 min
Total time: 5 h 35 min
Yield: 12
Cuisine: American
Ingredients: For The Crust:; 1 ⅓ cup Almond Flour; 2 tsp Coconut Flour; 2 tsp. Water; ⅛ cup Lakanto Granulated Sweetener*; 1 tsp. Vanilla; For The Filling:; 1.5 cup Coconut Milk; 1.5 cups Macadamia or Almond Milk; 2 Eggs; 5 Egg Yolks; 1/2 cup Lakanto Powdered Sweetener*; 1 tsp. Xanthan Gum; 1 T Butter; 1/4 tsp. Sea Salt; 1.5 cups Unsweetened Coconut Flakes

The perfect low carb pie for any holiday, Keto Coconut Cream Pie is a classic made sugar free, grain free, gluten free and sugar free!

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 hours

Total Time 5 hours 35 minutes

Ingredients

Instructions

Prepare pie crust. Combine all ingredients, press into the bottom of a pie pan greased with coconut oil cooking spray. Bake at 350 for 8-10 minutes until it just starts to brown.

Remove from the oven and set aside.

Make the custard: Start heating the macadamia (or almond) milk in a large saucepan over medium-low heat. In a separate bowl, mix together the eggs and egg yolks.

Whisking constantly, slowly add the eggs to the saucepan of milk.

Heat, stirring constantly, until the mixture coats the back of a spoon.

Add in the sweetener and xanthan gum, cooking for an additional minute.

Remove from the heat and add in the butter, coconut flakes, vanilla, and salt, then pour into the prepare pie crust.

Cover with plastic wrap and refrigerate until set, about 1 hour. Spread whipped cream over the top and garnish with extra coconut flakes, if desired.